Roasted Garlic Mashed Cauliflower ‘Potatoes’

by | May 3, 2016 | Recipes, Sides and Salads | 0 comments

Roasted Garlic Mashed Cauliflower

Mashed cauliflower has a rich, decadent creamy taste that make you forget you are avoiding starchy potatoes. With the addition of sweet savory roasted garlic, you will think you have died and gone to heaven.

Not only is cauliflower low-glycemic, but it also contains compounds that fight cancer, boost heart health, fight inflammation, boost your brain health with choline, and help your body detoxify. Cauliflower is packed with antioxidants and phytonutrients galore–including vitamin C, beta-carotene, kaempferol, quercetin, rutin, cinnamic acid, and much more. Antioxidants are your best weapon to fight reactive oxygen radicals that cause disease—including diabetes and its related complications.

The addition of roasted garlic adds a sweet, caramel-y taste to the cauliflower and its addition further compliments the health benefits of the cauliflower. Allicin is the primary ingredient in garlic which actually helps free up insulin in the body, decreasing blood glucose levels.

Garlic has also been known for its ability to stop free radicals, protect the kidneys and blood vessels as well as the delicate blood vessels in the eyes and skin. And garlic is well known for its ability to lower bad cholesterol, break up platelets, and protect the heart, while lowering blood pressure—and it tastes AWESOME!

Ingredients

  • 1 head cauliflower, stem trimmed and cut in small florets
  • ¾ cup water
  • 1 head garlic, top trimmed, but skin left on
  • 2-3 Tbsp grass fed butter
  • Chopped parsley
  • Sea Salt and pepper

Directions

Trim just the papery, pointy top off the entire head of garlic, leaving bulbs intact. Trim off enough that garlic can be squeezed out when cooked and soft. Wrap in foil and add a small amount of butter to top of garlic. Pull foil up around garlic, but leave top open. Bake in oven at 350-375 for about 45 minutes or so, until garlic is fragrant, soft and light golden brown. While garlic is baking, steam the cauliflower until very tender. Drain. Mash cauliflower with a hand held masher or hand mixer in pan. Add parsley, butter, sea salt and pepper. Squeeze the garlic out of its papery shell into cauliflower. Mix in with a fork or masher to distribute evenly. Enjoy!! Serves about 4.

About Catherine Ebeling: I am Catherine (Cat) Ebeling. I am an RN with a Masters of Science in Nursing and Public Health. I have been studying diet, fitness and health for the past 30+ years–in addition to my clinical nursing experience, which includes anti-aging, preventative, regenerative medicine and bioidentical hormone therapy. I have had a life-long fascination with diet, fitness and nutrition, and have learned how to biohack my genetic capacity. I realized that we, as humans, have the ultimate power over our bodies and our health. Wanting to learn even more about human biology, nutrition, health and disease, I went back to school to study for a BSN in nursing. I just recently completed my MSN (at age 60). I’ve written six books on diet and health that have sold thousands–and even hundreds of thousands of copies all over the world through “The Nutrition Watchdog” publishing. I am an expert on diet and health and want to share that knowledge with you. I can be reached at caebeling@gmail.com or 314-369-6400 or on FB Instant Messenger.

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